If you are making your own coconut butter, see the notes below on how to make.
Remove the pistachios from their shells (without the shells, measure 3/4 of a cup). Set 1/4 of the cup aside to roll the energy balls in after (optional).
Remove the pits from the dates, and add the dates, pistachios (1/2 cup) and cashews into a food processor. Blend until the nuts and dates have broken down into a chunky crumb texture.
Add the coconut butter, orange zest and sea salt to the food processor with the rest of the ingredients and blend until the batter sticks together.
Roll out the pistachio energy balls into whatever size you want. I did about 2 tablespoons per ball, give or take.
Optional: take the 1/4 cup of pistachios you set aside at the beginning, add them to a clean food processor and process until a crumb-like texture forms. Roll out an energy ball and then roll it in the pistachio crumbs for a fun look!
Store in the fridge in an airtight container over long periods of time. Can sit out for a few hours, they will just soften a little in their firmness, but still super tasty! Enjoy!